Restaurants are involved in retail sale of prepared foods and beverages for on-site or immediate consumption, such as fast-food restaurants, diners, refreshment stands, and full-service restaurants. Caterers and institutional food service establishments are also included in this category.

Industry SnapshotLarge fast-food chains lead the restaurant industry, which by 2005 consisted of approximately 8 million restaurants worldwide in an extremely competitive environment. Most restaurants were single unities, independently owned and operated, while about 300 companies were involved in chain restaurants. McDonald's was the world's leading restaurant chain in terms of sales and the second largest based on number of sites. Yum! Brands, formerly Tricon Global Restaurants Inc., was the world's second largest restaurant company in terms of sales, with 33,000 units in 100 countries, and the largest in terms of restaurant units. Its major brands were also global leaders in their markets: KFC (chicken), Pizza Hut, and Taco Bell (Mexican-themed). In the food service sector, Compass Group PLC ranked as the world's largest company, followed by Sodexho Alliance SA. Worldwide, the restaurant industry saw considerable growth in 2003 as the economy began to stabilize and consumer confidence increased. According to Euromonitor, the industry grew 4.5 percent in the United States, reaching US$189.9 billion. In the United Kingdom, the industry grew 3.0 percent, to US$23.1 billion. China also experienced growth of 9.4 percent to US$110.4 billion. The market in France held steady at US$33.9 billion, but the Japanese market decreased 7.5 percent to US$138.8 billion.

Organization and StructureTraditionally, the restaurant industry has consisted of two main sectors: full-service restaurants (including family restaurants, casual dining establishments, dinner houses, and grill-buffets) and quick service restaurants (QSR), also known as fast-food restaurants. The QSR sector typically serves hamburgers, chicken, sandwiches, pizza, Mexican dishes, and breakfast and snack items. The National Restaurant Association (NRA) of the United States breaks the industry down further, into restaurants that provide full menus with table service, limited menus with table service, and limited menus without table service. Of establishments with a limited menu and providing table service, most are small, independently owned operations. The restaurant industry is a mature industry, and in many countries, such as the United States and in Western Europe, competition is very tough as many markets are saturated. In addition, restaurants must compete with expanded supermarket offerings that include a vast array of frozen foods, deli foods, and other fully or partially prepared meals for at-home dining. As a result, many large restaurant companies have turned to acquisition to expand their menu offerings, to increase their number of locations, and to capture market share in a region or niche that previously was unavailable to them. Franchising. Since the 1970s, the growth of franchising has propelled the growth of the larger restaurant industry. The popularity of franchising stems from the parent company's ability to expand without as much expense, as start-up costs are usually paid by whoever purchases the franchise. In addition to a license fee and equipment and stock purchases,

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the local owner, or franchisee, pays the franchiser royalties based on sales. For the person buying into a well-known franchise, this is an extremely low-risk investment, when compared with independent eating establishments, which do not have an established clientele to be tapped. However, franchise...

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...Discussion of the problem
Sanjay Thomas, a second-year MBA student at M.I.T. Sloan School of Management has three choices after he graduates. The first one is an excellent job offer that he received from a top-flight management consulting firm. The second option is to open an upscale restaurant that will serve Indian gourmet cuisine. The third option is to open the restaurant with his aunt. Each option has positive and negative aspects, but when Sanjay compares them only the financial benefits are relevant.
If Sanjay takes the job offered by the management consulting firm he would earn a salary of $80,000 a year. If he decides to open the restaurant, he would face a different scenario. To figure out Sanjay's salary he would have to take into account three variables: number of meals sold, revenue per meal, and labor cost. If Sanjay opens the restaurant in partnership with his aunt, she would guarantee him a salary of at least $3,500 a month, and in return she would get 90% of all monthly earnings in excess of $9,000.
Data Analysis
Sanjay estimated the following statistics for the variables that affect the expected salary at the restaurant. First, the number of meals obeys a normal distribution with a mean of 3,000 and a standard deviation of 1,000. Second, the revenue per meals is $20.00 with a probability of 25%, $18.50 with a probability of 35%, $16.50 with a probability of 30%, and $15.00...

...INTRODUCTION :
A restaurant is an establishment which prepares and serves food and drinks to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of the main chef's cuisines and service models.
While inns and taverns were known from antiquity, these were establishments aimed at travelers, and in general locals would rarely eat there. Modern restaurants are dedicated to the serving of food, where specific dishes are ordered by guests and are prepared to their request. The modern restaurant originated in 18th century France, although precursors can be traced back to Roman times.
A restaurant is called a restaurateur both words derive from the French verb restaurer, meaning "to restore". Professional artisans of cooking are called chefs, while preparation staff and line cooks prepare food items in a more systematic and less artistic fashion. Restaurants range from unpretentious lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices. Typically, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready, and the customers pay the bill...

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12 November 2014
ProQuest
Table of contents
1. Hong Kong's fast-food industry: An overview............................................................................................... 1
12 November 2014
ii
ProQuest
Document 1 of 1
Hong Kong's fast-food industry: An overview
Author: Lan, Li; Khan, Mahmood A
ProQuest document link
Abstract: By 1993, the quick-service-restaurant segment constituted 13% of the restaurant market in Hong
Kong, where households spend more than half their food budgets on dining out. In addition to Western
operations, Cafe de Coral, Maxim's and Fairwood are Chinese-style fast-food chains that are replacing small
dim sum and noodle shops. Despite rapid growth, fast-food chains face challenges: intense competition to the
point of saturation, high inflation, rent escalation, labor shortages and political uncertainty. International fastfood chains offer a core product - hamburger, chicken or pizza - and their strategies are focused on image
building through aggressive marketing. By comparison, Chinese-style-fast-food chains are product-oriented and
offer great variety. International fast-food chains are expanding through franchising; local fast-food companies
are expanding through family ownership.
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Full text: Over the past decade one of the fastest-growing business sectors in Hong Kong has been the fastfood...

...Food Service Industry in the Philippines[->0]
Food is a basic necessity. The industry which deals with preparing food items/products refers to the food service industry. The food service industry is and will always remain in high demand because of its genre. These industries include restaurants, fast foods, school and hospital cafeterias, catering operations, food carts and food trucks etc.Restaurants and fast foods mainly contribute to the food service industry.
restaurant"[->1]
“Fast food” generally refers to the type of restaurants that sell quick, inexpensive take-out food. During a relatively brief period of time, the fast food industry has helped to transform not only diet, but also landscape, economy, workforce, and popular culture. The extraordinary growth of the fast food industry has been obsessed by fundamental changes in society. The whole experience of buying fast food has become so habitual, that it is now taken for granted, like brushing your teeth or stopping for a red light.
Restaurants and fast foods are meant for same services except that restaurants offer a large menu including a variety of cuisines as compared to fast foods, which usually offers a small menu with quick service. Another difference between a restaurant and fast food is,...

...Alcohol Abuse in the RestaurantIndustry
Shelsie Ann Lawrence
University of West Florida
Alcohol Abuse in the RestaurantIndustry
The purpose of this paper is to look at the high incidence of alcohol abuse in the restaurantindustry and the possible causes. I will use studies done, but also incidences from my own personal experience of 15 years in the restaurantindustry.
Background
The American Psychological Association defines alcohol abuse as, “a drinking pattern that results in significant and recurrent adverse consequences.” (http://www.apa.org/helpcenter/alcohol-disorders.aspx). These consequences can be lost work days, vehicle accidents, the breakdown and loss of relationships, serious illnesses.
Alcohol abuse is extremely high in the restaurantindustry. It is readily available and consistently used as a reward for good behavior. The consequences of alcohol abuse are much more tolerated.
I worked for a chef that would come in to work hung over and late. She would clock in, and then sit down to have a beer to help the hangover. After the beer was consumed, it was time to make something to eat, all of this eating up the first 30 minutes of her work day. She would not be punished for this behavior, because chances are, she was out drinking with one of our owners the night before. This scene would play itself out at...

...Introduction………………………………………………………………..….pg2
Explanation of Porter’s five forces……………………………………….. ..pg3
Applying Porter’s Five Forces in the Restaurantindustry in Ireland…….pg4
Pest analyze in the restaurantindustry…………………………………….pg5
Recommendations……………………………………………………………pg6
Conclusion………………………………………………………………….....pg7
Reference list………………………………………………………………….pg8
Introduction
In this assignment we are going to analyses the restaurantindustry in Ireland and we are going to apply the Porter’s Five Forces and Pest on this industry for to be able to write a report to give some advice to a new restaurant that is trying to enter in the market.
The restaurantindustry
To have a restaurant in the past before recession, was easier than nowadays .An equipped kitchen, one room and a kitchen chef and owner with a supply list were enough for to work Monday to Friday lunch time and pay the staffs, and Monday to Saturday dinner for a profit.
When Ireland was hit by recession in 2008 the restaurantindustry suffers as much of any other industry in the world.
The disposable income money wasn’t there anymore so customers started to cook at home as they could not afford to pay 36 euros for a Steak.
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...﻿Industry Analysis
Our Company Restaurant Jaclivery Sdn Bhd creates a mobile application named Jaclivery Malaysia for iOS and Android user. Jaclivery is an official Restaurant Jaclivery Sdn Bhd’s mobile app. Customers can use this app to order and purchase food and beverage online for fast delivery to your doorsteps. Check out the full menu on the go. Plus, customers can keep track with your calories intake with the built-in calories counter. All this scale we are using PEST and Porter’s 5 Forces. PEST includes Political influence, Economic influence, Social influence and Technological influence. Risk of Substitutes, risk of new entrants, bargaining power of suppliers in addition buyers and competitive challenge are main details of Porter’s 5 Forces. (Dean A.Shepherd, 2008, p235)
Political factor (P)
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...Valuation Ratios in the RestaurantIndustry Case Study
Rahul Tiwari 3060267
Q1
Drivers of P/E ratio and P/B ratio
Future earnings growth
Expected earnings growth which affects future ROE. The future earnings of a company are expected to be due to its future growth potential which may be predicted by numerous indicators including forecasted sales growth rate due to market share gains etc.
Operational efficiency
Such as metrics such as ROA which according to Duponts analysis is composed of Asset turnover multiplied by profit margin. These are a measure of how efficiently the co is able to utilise its assets to convert to sales and then how much of those sales translate to profit. A high ROA is a good indication of a company’s record of being able to convert Investments into profits.
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If the market views that the co has made good strategic business decisions in terms of targeting specific consumer segments, geographical positioning, number of stores, marketing, pricing and strategic financial decisions such as appropriate debt/equity mix then this will also influence upon P/E and P/B ratio.
Risk Perception
These ratios should be expected to inversely vary with risk, i.e. the higher the risk perception of investors the lower the price which they will be willing to pay for their investment. Risk perception is related to perceived inability of achieving co. strategy, earnings growth etc.
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